Phirni is a traditional Indian Dessert made with rice and milk. The first memory of this dish is associated with my grandmother who used to prepare it for all her grandchildren and served it in individual clay platters topped with lots of sliced almonds and pistachios. This simple yet delicious dish has undergone many versions. Today's recipe is about its combination of phirni with Mango ' the king of fruits' which despite being great in taste is packed with nutrients as well. Mango is a great source of Vitamin A & C with lots of fibre. I am sharing with you the recipe of Mango Phirni which requires few ingredients available at our home. The Phirni takes only 10 to 15 min to cook and is a great option when you need dessert quickly.
We need :
1 Litre full cream Milk
50 gm or 4 tbsp Rice soaked in water
40 gm Suger or according to taste
2 Green Cardamoms
1 cup Mango puree fresh or canned
20 Almonds sliced.
Here we go:
1 Soak 50 gm of rice in water for half an hour. Drain water . Grind rice coarsely in a mixer. .
2. Boil milk in a heavy bottomed pan. Add whole green cardamom so that we can take it out later. If using cardamom powder then add it to milk after rice are done. Let it boil for 5 min on low flame stirring in between.
3. Add coarsely ground rice to milk and let it simmer on low flame till the rice are done and milk is thickened. Keep on stirring in between to avoid lumps . Meanwhile keep on scratching the milk which has struck to the sides of the pan and mix it in the phirni. This enhances the taste of phirni.
Milk needs constant attention as it sticks to the bottom and get burned.
4. When the rice are cooked add sugar. Keep on stirring till the sugar is dissolved Add half of the sliced almonds and Mango puree. Mix it well. Switch off the flame.
If phirni looks very thick you can add hot milk to adjust its consistency.
5. Pour it in a bowl and garnish it with sliced almonds. Refrigerate it for 2 hours.
Enjoy the cool Mango Phirni and beat the summer heat.
Always cook Phirni in a heavy bottomed pan to avoid sticking it to the pan.
Keep stirring the Phirni otherwise it will stick to the bottom of the pan.
Always refrigerate it before serving.
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